I adore shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive pros have been telling us they are high in cholesterol and if you eat these two foods you’ll be caring attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for greasy foods, do not raise blood cholesterol and are not a major contributor to coronary disease. A study broadcast in the Yank Book of Clinical Nutrition says despite all that cholesterol, shrimp is perfectly good for you.
This is no longer a health concern, because shrimp is low-fat with a rich content of highly unsaturated greasy acids, which lead to the formation of high-density lipids, commonly known as “good cholesterol”. Consuming shrimp may actually lower blood cholesterol levels.
So, here is a great shrimp dish I make quite regularly. The original recipe came out of an old Weight Watcher Recipe book , but as always ( something I learned from my Gramps ) I customarily chuck in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost 40 lbs. On these recipes even with additions. Here is a tip I want to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste.
Shrimp in Spicy Mustard Sauce
12 oz. shrimp, peeled, deveined
2/3 cup fat free ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
spoon curry powder
¼ teaspoon black black pepper
1 teaspoon lemon juice
spoon chicken bullion powder or 1 cube
1 tablespoon olive oil
½ onion, minced
4 garlic cloves, minced
Parsley
Parmesan Cheese (optional)
1. Shell & devein shrimp and set aside.
2. In 1-cup liquid measure combine milk, mustard and seasonings, put aside (if you are using milk instead of the fat free &, mix some of the milk with a large spoon of cornstarch and add to sauce at end to thicken. )
3. In a skillet, heat oil over medium-high heat ; add shrimp, onion and garlic, stir consistently till shrimp just turns pink, two to three minutes.
4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to the boil. Reduce heat to low, ( add cornstarch mixture if using ) let simmer until slightly thickened, 1 or two minutes.
5. Employing a slotted spoon, remove shrimp to serving platter; set aside.
6. Increase heat to medium-high ; resume cooking sauce until mixture is reduced by half, about five mins. Pour sauce over shrimp and sprinkle with parsley and parmesan.
Makes two servings
This is great served over noodles or rice. Hope you enjoy your shrimp!
To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at scrambled egg recipe.
